Simply Pumpkin Muffins Recipe

Introduction

These pumpkin muffins are soft, moist, and bursting with warm autumn spices. Perfect for breakfast or a cozy snack, they are simple to make and delightfully flavorful. Using canned pumpkin keeps the process quick and easy.

Ingredients

• 1¼ cups canned pumpkin (plain pumpkin, not pie filling)
• 2 eggs
• ¾ cup sugar
• ½ cup vegetable oil
• ¼ cup milk
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or spray it lightly with cooking spray.
2. Step 2: In a large bowl, mix together the pumpkin, eggs, sugar, vegetable oil, and milk until smooth.
3. Step 3: Add the flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir just until the dry ingredients are no longer visible. It’s okay if the batter is a bit lumpy.
4. Step 4: If you like, fold in chocolate chips or nuts for added texture and flavor.
5. Step 5: Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Step 6: Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Substitute pumpkin pie spice with 1 teaspoon cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg for a homemade spice blend.
• Add ½ cup chopped nuts or chocolate chips for extra texture and flavor.
• Use buttermilk instead of regular milk for a tangier taste and tender crumb.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can use cooked and pureed fresh pumpkin. Make sure it’s well-drained and resembles the consistency of canned pumpkin to maintain the right moisture in the muffins.

Can I substitute oil with butter?

Yes, melted butter can be used instead of vegetable oil for a richer flavor. Use an equal amount in place of the oil.

Simply Pumpkin Muffins Recipe

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4.5 from 99 reviews

These Pumpkin Muffins are soft, fluffy, and bursting with warm autumn spices. Made with canned plain pumpkin, they are easy to prepare and perfect for a cozy breakfast or snack. The combination of pumpkin, pumpkin pie spice, and moist ingredients creates a delightful fall treat that pairs well with a cup of coffee or tea.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 20-25 minutes
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Category: cakes & cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1¼ cups plain canned pumpkin
• 2 eggs
• ¾ cup sugar
• ½ cup vegetable oil
• ¼ cup milk

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon salt

Instructions

1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or spray it with cooking spray if you don’t have liners.
2. Mix Wet Ingredients: In a large bowl, combine the canned pumpkin, eggs, sugar, vegetable oil, and milk. Stir until the mixture is smooth and well combined.
3. Add Dry Ingredients: Add the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt to the wet mixture. Stir gently just until you cannot see any dry flour. It’s fine if the batter looks a little lumpy.
4. Add Optional Ingredients: If desired, gently fold in chocolate chips or nuts at this stage.
5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about two-thirds full.
6. Bake: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
7. Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack or serving.

Notes

• Use plain canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
• If you don’t have pumpkin pie spice, substitute with 1 teaspoon cinnamon, ¼ teaspoon ground cloves, and ¼ teaspoon nutmeg.
• Do not overmix the batter to keep the muffins tender and fluffy.
• You can add chocolate chips or nuts for extra texture and flavor, if desired.
• Allow muffins to cool slightly before removing from the pan to prevent breaking.

Keywords: Pumpkin Muffins, Pumpkin Pie Spice, Fall Recipes, Moist Muffins, Autumn Baking